One-Pot Queso Chicken and Rice Recipe
Introduction
This One-Pot Queso Chicken and Rice is a comforting, cheesy dish that comes together quickly with minimal cleanup. Packed with tender chicken, flavorful spices, and creamy Velveeta, it’s perfect for an easy weeknight dinner that everyone will love.
Ingredients
- 1.5 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth (low sodium)
- 10 oz diced tomatoes and green chilies (Rotel)
- 8 oz Velveeta cheese (cubed)
- 1 tsp chili powder
- 0.5 tsp cumin
- 1 tbsp olive oil
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides.
- Step 2: Stir in the rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked.
- Step 3: Remove the pot from heat and stir in the cubed Velveeta cheese until it melts completely and creates a smooth, creamy texture.
- Step 4: Let the dish stand for a few minutes before serving to thicken slightly and meld the flavors.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or use a spicy Rotel variety.
- Swap Velveeta for shredded cheddar and cream cheese if you prefer a more natural cheese flavor.
- Add chopped bell peppers or onions along with the chicken for added texture and nutrition.
- Use brown rice instead of white rice, but increase simmer time to about 40 minutes and add more broth if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of broth or water to restore creaminess if the dish has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen, thaw completely before cooking to avoid uneven texture and longer cooking times.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and check that your canned tomatoes and spices do not contain any gluten additives.
Print
One-Pot Queso Chicken and Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One-Pot Queso Chicken and Rice is a comforting and cheesy dish that combines tender chicken, flavorful rice, and melty Velveeta cheese all cooked together in one pot. Perfect for a quick and easy weeknight dinner, this recipe uses simple ingredients like diced tomatoes with green chilies and classic Tex-Mex spices to create a satisfying and creamy meal with minimal cleanup.
Ingredients
Protein
- 1.5 lb Boneless, skinless chicken breasts (cut into 1-inch pieces)
Grains
- 1 cup Long-grain rice (uncooked)
Liquids
- 2 cups Chicken broth (low sodium)
- 1 tbsp Olive oil
Vegetables and Canned Goods
- 10 oz Diced tomatoes and green chilies (Rotel)
Cheese
- 8 oz Velveeta cheese (cubed)
Spices
- 1 tsp Chili powder
- 0.5 tsp Cumin
Instructions
- Prepare Ingredients: Cut the boneless, skinless chicken breasts into 1-inch pieces to ensure even cooking and easy eating later.
- Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides to develop flavor and lock in juices.
- Add Rice and Seasonings: Stir in the uncooked long-grain rice, chicken broth, diced tomatoes and green chilies, chili powder, and cumin. Make sure everything is evenly combined to ensure the rice absorbs all the flavors.
- Simmer Until Cooked: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20 minutes, or until the rice is tender and the chicken is fully cooked.
- Incorporate Cheese: Remove the pot from heat and stir in the cubed Velveeta cheese until it melts completely, creating a smooth and creamy queso sauce that coats the chicken and rice beautifully.
- Rest Before Serving: Let the dish stand for a few minutes off the heat to thicken slightly and allow the flavors to meld before serving.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- You can substitute Velveeta with any good melting cheese like cheddar or Monterey Jack, though the texture will vary.
- Feel free to add extra spices or some chopped jalapeños for additional heat.
- This dish can be garnished with chopped cilantro, green onions, or a squeeze of lime for freshness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: one pot meal, queso chicken, chicken and rice, easy dinner, Tex-Mex recipe, creamy chicken, comfort food
